Antioxidant Rich Sweet Crepes

Honestly, until I made these crepes, I didn't think I was cut out for crepes. Not a 'crepe person' if you will. But let me share with you this recipe and why I think you'll be successful at it too.

my secret to crepes:

Find a skillet that is large (about 8-10 inches) and fairly non-stick. Teflon isn't ideal because every time it's heated it emits gases that are considered carcinogens under US law. These gases are linked to thyroid disorders, low sperm count, and even infertility. For more on teflon and alternatives, see here. A safer option is enameled cast iron. They are naturally non stick without the teflon, and cast iron is actyally able to top up your iron stores, as some is leached from the pan every time you cook with it.

Try not to substitute thicker, grainier flours. This may have been where I went wrong. I've always tried to substitute whole wheat flour which can't be broken down as fine as white flour. But thankfully, spelt and coconut flour work in similar ways to white flour and are ground finer. For this recipe I used spelt, which has the added benefit of being naturally gluten free. I don't believe gluten is an unhealthy or bad ingredient to stay away from if you're not gluten intolerant, but just like corn and soy, we tend to find it in a lot of processed foods, and eating anything too often can cause sensitivities and negative immune responses. Unfortunately as well, wheat (where gluten is found) is often genetically modified, and unless it says otherwise, I am always cautious of this.

Blend your ingredients so that they are as fine as possible. Crepes batter needs to be a consistency where the batter will spread across the entire pan thinly and evenly.

Directions:

Simply add all ingredients to a blender & blend for 30 seconds - 1 minute. Leave the mixture for a few minutes while you heat a cast iron skillet with about 2 tsp of extra virgin coconut oil at a time. Once the pan is hot (a medium or medium high heat), add 1/4 cup of batter until it spreads across the entire span of the pan. The batter should naturally spread like this, and you should only need to guide it a little bit. Depending on the size of your pan, you may need a little more than 1/4 cup of batter.

Heat until you can see the batter has browned on the bottom, then flip slowly. The crepe should flip nicely if the pan is oiled enough and it's cooked enough on one side. The second side only needs about 30-45 seconds of extra cooking. Lay crepes on a plate with another plate on top to prevent heat from escaping. This is optional, but you may want to line each layer with parchment paper to prevent sticking. Cpvering the finished crepes prevents heat loss and keeps them moist enough to roll, but the trapped moisture may make the bottom crepes too moist.

When finished, serve on a table with an array of toppings!

Being Mindful & Curious When Experimenting

In my opinion, what separates a good cook from an average cook is the curiosity and creative mind to experiment with substitutions. It's bound to fail sometimes, but striving for better ingredients in recipe making and creating is what will make you a better cook & boost nutrient levels in everything you make. Nutrients to strive for are: more fiber, monounsaturated, polyunsaturated or omega rich fats instead of saturated, or choosing organic ingredients over conventionally grown. For example, in this recipe, all it took was 1 tsp of Now Foods Rawsome meal to give these crepes more B vitamins, vitamins A and C, 2g of fiber, and omega 3 fats, and the batter didn't change in consistency or taste whatsoever.